Pan de molde enriquecido con torta extruida de sacha inchi (Plukenetia volubilis L.): Química, reología, textura y aceptabilidad

Pan de molde enriquecido con torta extruida de sacha inchi (Plukenetia volubilis L.): Química, reología, textura y aceptabilidad

The partial substitution of wheat flour for extruded cake of sacha inchi (SI) in six different levels for the elaboration of bread leaf was studied. Mainly evaluating the chemical composition, rheological properties, fatty acid profile, crumb texture, color and sensory evaluation. It has been dete...

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Bibliographic Details
Main Authors: Gilbert Rodríguez, Sharom Avellaneda, Raiza Pardo, Eudes Villanueva, Elza Aguirre
Format: Article
Language:English
Published: Universidad Nacional de Trujillo 2018-06-01
Series:Scientia Agropecuaria
Subjects:
bread
extruded sacha inchi cake
physico-chemical composition
sensory attributes
rheological properties
Online Access:http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1931

Internet

http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1931

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